ANDOUILLE ROASTED POTATOES
Smoked paprika and crispy bits of andouille sausage add robust flavor to this easy-to-make, roasted potato side dish.
Provided by Lynne Webb
Categories Side Dishes
Time 45m
Number Of Ingredients 6
Steps:
- Preheat the oven to 400°F.
- Heat a heavy, oven-proof skillet over medium-high heat and add the sausage. Sauté until lightly browned and some of the fat has been rendered.
- Transfer the sausage to a paper towel-lined plate.
- Drain all but 1 tablespoon of the rendered fat from the pan.
- Add the olive oil to the pan along with the potatoes and sauté for 3 to 4 minutes.
- Season with the smoked paprika, and add salt and freshly ground black pepper to taste.
- Place the pan in the oven and roast until the potatoes are golden brown and tender, 12 to 15 minutes, turning them once about midway through the cooking time for even browning.
- Return the sausage to the pan, add the chopped scallion, toss and transfer to a serving dish.
Nutrition Facts : Calories 238 kcal, Carbohydrate 37 g, Protein 6 g, Fat 8 g, SaturatedFat 2 g, Cholesterol 6 mg, Sodium 179 mg, Fiber 4 g, Sugar 2 g, UnsaturatedFat 6 g, ServingSize 1 serving
ANDOUILLE CAJUN POTATOES RECIPE - (4.3/5)
Provided by á-25087
Number Of Ingredients 6
Steps:
- Thinly slice the potatoes and coat with ½ the olive oil. Season with Cajun seasoning. In a large skillet heat the remaining half of the olive oil until it starts to ripple. Add the diced andouille and cook through, but don't over cook it. Remove the andouille from the pan. Add the sliced potatoes to the pan that the andouille was cooked in and saute the potatoes in the rendered fat. When the potatoes start to get crispy add the garlic. Continue to cook until the edges of the potatoes start to brown. Add the andouille back to the pan. Cook for an additional 5 minutes. Toss with the parsley and serve.
ANDOUILLE BREAKFAST POTATOES RECIPE - (4.5/5)
Provided by lakecar
Number Of Ingredients 6
Steps:
- Prep - Cut up potatoes into half inch chunks. I like to use the small red potatoes. The point here is to par-boil them before adding them to the skillet. Raw potatoes would be burnt on the outside before the inside was cooked. Chop, cover with water, pop them into the microwave for about 10 minutes until they are fork tender but still firm (but not breaking apart). Drain the cooked potatoes. Chop up a small sweet onion. Use the smokiest pork or andouille sausage your grocer has to offer. It doesn't necessarily need to be spicy (that is entirely up to your palate), but you do want to go for SMOKY. Slice the sausage in whatever size you desire. I prefer "coins" because they stay a little softer when you render the fat and cook them. My kids prefer the coins cut into quarters because they get crunchier. Cook - Add the sausage to a black iron skillet to start rendering the fat. This smoky fat will be an important factor in flavoring our potatoes! When the sausage is starting to crisp up, add the chopped onions to them. You may need to turn down the heat to medium and cook the onions a little lower to get them to a nice caramelization level without burning them. Once the onions are soft and brown, remove the sausage and onions to a bowl.... but keep as much of the sausage grease as you can in the pan. To the sausage grease, add maybe another tablespoon of canola or vegetable oil to the pan and then add the drained, cooked potatoes. You ideally want the potatoes to fit in a single layer covering the bottom of the skillet. Once you get them in there, DO NOT mess with them for a while!! You want to sort of sear them to create that crunchy crust. Also, if you stir them around too much, they will mush up. Season with Tony Chachere's Creole seasoning....or your creole seasoning of choice. Remember, this can get pretty spicy. I think there may be a "lite" version of this in the seasoning isle of the grocery store if you are sensitive to heat. Alternatively, you could use salt, pepper, garlic and onion powders. Cook them on medium to medium-high heat until the bottom of the potatoes are golden brown. Then turn them with a metal spatula. While the potatoes are putting on that golden coat of crispy crunchy goodness, strip the rosemary from the stems and chop them (medium-fine). To strip the rosemary, hold the stem at the end and pull back on the tender leaves towards yourself with your thumb and index finger. Remember! It's essential that you continue to season at each step. These are potatoes. Potatoes need lots of seasoning or else they will be bland! Do not under season them, or you will be disappointed. Once the potatoes are golden brown, crunchy on the outside, and soft on the inside, add the sausage and onions back to the skillet. Turn off the heat and add the chopped rosemary to the potatoes. Check for seasoning again. Serve - While the potatoes are cooling down from molten lava status to just hotter' than Hades, grab a couple of eggs..... A little butter flavored cooking spray, salt and pepper. Gently turn while still soft.... just after all the whites have set. Add the andouille sausage breakfast potatoes to a plate. As a more grown-up option, add that soft-medium fried egg on top of the potatoes. Garnish with a tiny bit more of the chopped rosemary. When you cut into the egg, the rich yolk will ooze down into the potatoes. Now can you just taste it?
ANDOUILLE SAUSAGE HASH
Steps:
- Preheat oven to 425°. In a large skillet, heat oil over medium heat. Add sausage; cook and stir until sausage is browned, 6-8 minutes; remove with a slotted spoon. In same pan, add potatoes. Cover and cook over medium heat until potatoes are tender, 6-8 minutes, stirring occasionally. In a greased 11x7-in. baking dish, layer sausage and potatoes., In a small bowl, combine cheese sauce and hot sauce; pour over potatoes. Sprinkle with cheese. Bake, uncovered, until bubbly and cheese is golden brown, 30-35 minutes. If desired, sprinkle with green onions. Let stand 10 minutes before serving., Make-Ahead: Refrigerate unbaked hash, covered, several hours or overnight. To use, preheat oven to 425°. Remove hash from refrigerator while oven heats. Bake as directed, increasing time as necessary until golden brown. Let stand 5-10 minutes before serving.
Nutrition Facts : Calories 443 calories, Fat 32g fat (12g saturated fat), Cholesterol 126mg cholesterol, Sodium 1357mg sodium, Carbohydrate 21g carbohydrate (2g sugars, Fiber 2g fiber), Protein 21g protein.
ANDOUILLE HASH AND EGG TACOS
Steps:
- Preheat the oven to 450 degrees F.
- Toss the potato with the olive oil, 1 teaspoon salt and 1 teaspoon pepper on a baking sheet and bake until golden brown, 10 to 12 minutes.
- While potatoes are in the oven, heat a Dutch oven over medium-high heat. Add a little canola oil followed by the onion and jalapeno and cook until beginning to soften, 3 to 4 minutes.
- Add the andouille, cayenne, ancho chili powder, garlic powder and paprika and cook until almost browned, about 4 minutes.
- Scramble the 3 eggs in a small bowl and add them to the Dutch oven. Add the potatoes and cook, stirring, until the eggs are a soft scramble. Taste for seasonings.
- Heat a grill or skillet to high heat. Grill the tortillas quickly for just a minute in order to char them a tad. Divide the tortillas among plates. Top each with a scoop of the andouille hash, a pinch of Cheddar and some green onions.
ANDOUILLE SAUSAGE AND POTATO OMELET
Categories Egg Pork Potato Breakfast Brunch Sauté Mardi Gras Father's Day New Year's Day Dinner Lunch Sausage Winter Bon Appétit Sugar Conscious Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 2 servings
Number Of Ingredients 11
Steps:
- Heat oil in heavy large skillet over medium heat. Add potatoes and sauté until brown, about 7 minutes. Add sausage, pepper, and onion and sauté until vegetables are soft, 6 minutes. Stir in green onion and cumin. Season with salt and pepper. Remove from heat; keep warm.
- Preheat oven to 375°F. Whisk eggs, salt, and pepper in large bowl. Melt butter in heavy large ovenproof skillet over medium heat. Pour in egg mixture. Cook until eggs are almost set in center, tilting pan and lifting edge of omelet with spatula to let uncooked portion flow underneath, about 3 minutes. Distribute sausage mixture over top. Transfer skillet to oven; bake until eggs are completely set, 3 minutes. Run spatula under outer edges of omelet to loosen and slide onto serving plate.
- Andouille sausage can be found in specialty foods stores and some supermarkets. You can substitute hot links, kielbasa sausage, or smoked Hungarian sausage in these recipes.
SPICY ANDOUILLE SAUSAGE HASH
This spicy breakfast hash is my own take on an old campfire recipe.
Provided by Stacy
Categories Meat and Poultry Recipes Pork Sausage
Time 45m
Yield 4
Number Of Ingredients 9
Steps:
- Melt butter and oil in a large cast iron skillet over medium-low heat. Add onion and garlic; saute until onions are soft, 5 to 7 minutes.
- Add potatoes and stir until well coated with butter and oil. Cook over medium heat until tender, 15 to 20 minutes.
- Cut sausage into 1/2-inch thick slices and stir into the skillet. Cover and cook until heated through, about 5 minutes. Stir in corn and jalapeno; cover and cook until heated through, about 5 minutes. Season with salt and pepper.
Nutrition Facts : Calories 528.3 calories, Carbohydrate 32.1 g, Cholesterol 73.5 mg, Fat 37 g, Fiber 3.7 g, Protein 17 g, SaturatedFat 13.1 g, Sodium 1241.5 mg, Sugar 4.5 g
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